It’s cold and damp out today, so I decided to make this gooey Mac and Cheese, even though I know the grandchildren that currently live with me prefer Annie’s (which turned out to be true.) (Matthew 7:6)
Nonetheless it was all good. Unlike my regular one this one doesn’t start with a Bechamel sauce, but with an egg and milk mixture. Try it, you’ll like it.
1 lb. tubular pasta (I use large elbows)
2 Tbs. butter
2 cups whole milk
4 cups assorted grated cheeses (some should be sharp cheddar. The better the cheese the better the dish)
½ tsp Kosher Salt
¼ tsp Black Pepper
¼ tsp. Cayenne Pepper
½ tsp dry mustard (like Coleman’s)
Preheat oven to 350 degrees.
Butter a standard 9 by 13 inch baking dish, and boil 8 cups of water in a large pot. Salt the water.
Put the pasta in the rapidly boiling water and cook until slightly underdone. Drain, return to the pot and stir in butter.
In a large bowl whisk in eggs and milk, salt, peppers, mustard, and 2 cups of the cheese. Add the cooked pasta and stir until blended.
Put half the pasta in the baking dish, and layer 1 cup cheese over it. Add the rest of the pasta and layer another 1 cup cheese over it. Cover with foil and bake for 30 minutes. Take out baking dish and set oven at broil.
Remove foil, layer remaining cheese and put under the broiler for about three minutes until the cheese begins to color.
Remove from oven and let it sit for about 10 minutes.